Sous Vide Carrot Ginger Soup

Carrot Ginger Soup prepared sous vide is finished with a dollop of whipped lime crema in this delicious and visually striking soup recipe.

One of the gifts on our wedding registry that I was super excited about receiving was a sous vide. With its help, I’ve finally mastered the perfect filet mignon, made an amazing pork tenderloin, and effortlessly prepared the most flaky and moist salmon filet.

I’m basically obsessed with the sous vide now.

In French, sous vide translates to “under vacuum”, referring to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique is amazing because it makes it virtually impossible to overcook your food. Making it perfect for cooking a delicate cut of meat, like filet mignon.

But, I also love the sous vide process because it’s basically a set it and forget it technique. You just drop your food in the water bath and let it cook away.

Because I love the sous vide process so much, I’m constantly on the lookout for new recipes to try. Which is why I was so excited to discover Sous-Vide Magazine. Not only is it packed full of creative and delicious new sous vide recipes to try, but it’s also got some great articles. I loved their tips on creating a modern holiday table scene and they even spotlighted some of my favorite spots to visit in Portland.

But the recipe that most caught my eye in their Fall/Winter Issue was the Carrot Soup with Smoked Ginger and Whipped Cream. I hadn’t yet tried the sous vide process with vegetables and I figured that this recipe was the perfect one for me start with. Not only did their beautiful photographs draw me in, but the smoked ginger really intrigued me as well.

How Do You Make Carrot Ginger Soup?

To start the cooking process, place your sous vide in a vessel that’s large enough to hold enough water for your bag to be fully submerged and deep enough to ensure that the water level falls between the minimum and maximum level indicators on your sous vide circulator. Heat it to temperature while you prepare the vegetables.

You’ll need to cube a couple yukon gold potatoes and peel and slice a couple pounds of carrots. Add them to your sous vide bag along with some onion, garlic and spices – cardamom pods and allspice. Then, just let it cook away for about four hours.

I did veer from the original recipe in just a couple ways. First, I forgot to plan ahead on curing the smoked ginger. The recipe calls for the ginger to be marinated with a bit of liquid smoke and salt and pepper for 8 hours. I found that just a quick cure time of 30 minutes did the trick. Second, while the original recipe calls for the soup to be strained after blending, I didn’t find that step necessary. The soup was deliciously smooth and creamy straight from the blender.

Topping these beautiful bowls of bright orange Carrot Ginger Soup with that light and fluffy whipped cream and a sprinkling of lime zest made for the most stunning presentation. I’d be just as happy to serve this soup at a fancy dinner party as I would for a casual dinner on the couch with Netflix turned on the background.

Have you tried out sous vide yet? What are your favorite recipes? If you’re in need of some more inspiration, be sure to check out Sous-Vide Magazine. I can’t wait for the next issue to come out. But, in the meantime, their recipe for Poached Lobster with Bisque Reduction and Puff Pastry Cloche will be finding its way to our kitchen soon…

Sous Vide Carrot Ginger Soup

Course: Soup

Cuisine: American

Keyword: carrot ginger soup, soup, sous vide

Prep Time:20minutes

Cook Time:5minutes

Sous Vide Time:4hours

Total Time:4hours25minutes

Servings:4people

Calories:322kcal

Author:Erin

Carrot Ginger Soup prepared sous vide is finished with a dollop of whipped lime crema in this delicious and visually striking soup recipe.

Smoked Ginger:

Carrot Soup:

2large Yukon Gold potatoeswashed, peeled, and chopped into small cubes

1cupyellow onionchopped

4clovesgarlicpeeled and smashed

1teaspoonallspiceground

6green cardamom pods

2teaspoonsgrapeseed oil

2cupsvegetable stockplus more as needed

Whipped Cream:

1cupheavy cream

1teaspoonlime zest

Pinchof salt

Pinchof finely ground black pepper

Instructions

FOR THE SMOKED GINGER:

In a small mixing bowl, combine salt, sugar, and pepper. Firmly press the rub into the sliced ginger (extra spice rub may be saved to season soup, to taste).

Next, place the ginger into a sous vide pouch, add liquid smoke, and seal. Allow the ginger to cure for eight hours, or overnight for more flavor intensity.

Once cured, remove the ginger from the bag and reserve a few slices for garnish.

FOR THE CARROT SOUP:

Set the circulator to 181.4°F (83°C).

Combine the ginger and all ingredients except stock in a large sous vide pouch. Seal and cook for four hours or until vegetables are tender.

Once done, remove and transfer hot vegetables into a high-speed blender.

Gradually add the stock until the soup has a smooth consistency. While blending, season with reserved ginger-curing spices to taste.

Once the soup has reached the desired texture, strain through a chinois.

FOR THE WHIPPED CREAM:

Place all ingredients into a mixing bowl and whisk until stiff peaks form.

TO SERVE:

Serve in a soup bowl with a dollop of whipped cream and garnish with julienned smoked ginger and lime zest.

Nutrition Facts

Sous Vide Carrot Ginger Soup

Amount Per Serving

Calories 322Calories from Fat 216

% Daily Value*

Total Fat 24g37%

Saturated Fat 14g70%

Cholesterol 81mg27%

Sodium 3994mg166%

Potassium 539mg15%

Total Carbohydrates 24g8%

Dietary Fiber 4g16%

Sugars 4g

Protein 4g8%

Vitamin A24.2%

Vitamin C18%

Calcium9.8%

Iron19%

* Percent Daily Values are based on a 2000 calorie diet.

If you loved this Sous Vide Carrot Ginger Soup recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Sure! I would first saute the onions in the oil, until they’re soft, about 5-6 minutes. Then add all the other ingredients, bring to a boil, and simmer 30 minutes. You may need to increase the amount of stock to at least 3 cups to be sure that the potatoes and carrots are fully covered while they cook. Hope that helps!

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